Upside-Down Apple Cake

To cut a long story short, there is a really good reason why I stopped posting recipes and why I stopped visiting all my favorite food blogs.

This really good reason made me feel nauseous for 5 full months, turning all the previously drool-worthy photos to a nightmare. When I was cooking it would be something bland and “hospital-like”, I could not see any photo of fish/seafood or any heavy-looking dish, and sadly I could not even bake a dessert.

So, yes, I am pregnant and, obviously, now that my nausea is gone my excitement has doubled. ????

I am not going to say anything else about it, I will not bore you with details, this blog (as I once told my friend Camilla) will NOT become baby- or pregnancy-oriented.

Moving on to the recipe then! Drums of suspense… A cake!

This is a delicious upside-down apple cake, with a delicious taste of cinnamon and a soft cake part!

It is also ridiculously easy to prepare!

Start (as almost always) by preheating the oven to 170ºC (340ºF) and buttering and lining with parchment paper your cake pan. If you have the one with the removable ring then it will be much easier for you in this case.

Slice the apples (roughly 5mm-0.2inch thick) and mix them with the cinnamon-sugar awesome combo (keep 2tbsps of the mix). Remember to keep 2 apples to dice later.

Place them all around the pan, on top of the parchment paper, nice and neat. Sprinkle the remaining cinnamon-sugar.

Prepare the cake batter by:

  • beating the butter and sugars together until creamy
  • add the eggs, vanilla, yogurt and cognac
  • incorporate the flour (mixed with the baking powder and the salt), preferably with the spatula
  • drop the diced apples (here is where the diced apples come in) and fold them in

Pour the batter on the apples in the cake pan.

Place the pan in the second from the bottom position of your oven (or anywhere that is a bit lower than the middle, without touching the bottom).

Bake for around 40min (check at 30min with a wooden skewer to see if it comes out clean).

Remove the cake and let it cool for 30min-1h in the pan. Remove the outer ring,place a plate on top and flip carefully. Remove slowly the parchment paper.

By now your home will be filled with an amazing scent of caramelized apples and cinnamon. So, wait no further and enjoy a generous slice!

Needless to say it will go great with some vanilla ice-cream!

Have a nice day!

Ingredients

(Inspiration from Argiro – in Greek)

To mix with apples

4 tbsps sugar

1/2 tsp cinnamon

Cake

4 apples (whatever kind you like) – you may need more or less depending on their size

125g butter (a stick), room temp.

2 tbsps brown sugar

2 tbsps white granulated sugar

2 eggs

2 tbsps plain yogurt (I use full-fat Greek yogurt)

1 tsp vanilla extract

2 tbsps cognac (brandy)

1 cup all-purpose flour

1 1/2 tsp baking powder

a pinch of salt

Quick Instructions

Preheat the oven to 170ºC (340ºF) and butter and line with parchment paper your cake pan. If you have the one with the removable ring then it will be much easier for you in this case.

Slice the apples (roughly 5mm-0.2inch thick) and mix them with the cinnamon-sugar combo (keep 2tbsp of the mix). Remember to keep 2 apples to dice later. Place them all around the pan, on top of the parchment paper. Sprinkle the rest cinnamon-sugar.

Beat the butter and sugars together until creamy, add the eggs, vanilla, yogurt and cognac, and incorporate the flour (mixed with the baking powder and the salt), preferably with the spatula. Drop the diced apples and fold them in. Pour the batter on the apples in the cake pan.

Place the pan in the second from the bottom position of your oven (or anywhere that is a bit lower than the middle, without touching the bottom). Bake for around 40min (check at 30min with a wooden skewer to see if it comes out clean).

Remove the cake and let it cool for 30min-1h in the pan. Remove the outer ring,place a plate on top and flip carefully. Remove slowly the parchment paper.